Chicken Enchilada Chili Crock Pot

• 1 pound ground chicken
• 1 red bell pepper, finely chopped
• 1 large tomato, diced
• 1 white onion (finely chopped)
• 2 cloves minced garlic
• 1 can pinto beans
• 1 can black beans
• 1 can kidney beans
• 1 TBS cumin
• 2 TBS chili powder
• 1/4 tsp coriander
• 1/8 tsp cayenne pepper
• 1/2 cup enchilada sauce
• 4 cups (one box) chicken stock
• salt and pepper to taste
• 1 bag Tortilla chips
•  

Chicken Enchilada Chili

In a skillet, add cooking oil and saute onion and garlic
Add chicken and brown
Add that to the slow cooker along with the rest of the ingredients
Stir and combine
Cook on low for 8 hours
Serve with tortilla chips

Great Sara! Looking Tasty.

Chicken Enchilada Casserole Crock Pot

Chicken Enchilada Casserole
(got rave reviews from my co-workers today!

Makes 6-8 servings


3-4 Lb chicken

1 medium onion, finely chopped

1 Tbsp oil

10 3/4 oz can Cream of Mushroom soup

10 3/4 oz can Cream of Chicken soup

1 cup Sour Cream

10 oz. can green enchilada sauce (I used the green Salsa Verde in a jar)

4.5 oz can of diced green chiles

20 corn tortillas

3 cups shredded cheddar cheese



1. Boil chicken. Shred meat and discard bones and skin (I used boneless skinless breasts and thighs and boiled therm with seasonings like salt, pepper, cumin, chili powder etc.)

2. Saute onion in oil in saucepan until translucent. Stir in soups, sour cream, green enchilada sauce and green chiles. Heat until warm

3. Tear or cut tortillas into bite sized pieces

4. Layer 1/3 sauce, chicken, tortillas and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce on top

5. Cover. Cook on Low 5-6 hours, or High 2-3 hours

Beef and Broccoli in Crock Pot

• 1 lb. cubed beef
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon minced onion
• 1 Tablespoon brown sugar
• 2 Tablespoons minced garlic.
• 8 oz mushrooms.
• 16 oz. broccoli fresh or thawed
• 2 Tablespoons water
• 1 Tablespoon cornstarch

Beef and Broccoli

1. Combine broth, soy sauce and cider and pour in the pot.
2. Add onion, brown sugar, and garlic.
3. Stir in beef.
4. Cover and cook on low for 8-10 hours (4-6 high)
5. 1 hour before serving combine water and corstarch and mix well, no lumps.
6. Stir cornstarch mix into the pot.
7. Add broccoli and mushrooms cook on low for additional 60 minutes until broccoli is crisp-tender.

Serve with cooked rice.

Bacon Cheeseburger Meatloaf By Paula Deen

Ingredients

• 1 pound ground chuck
• 10 slices bacon, cooked and crumbled
• 1 (8-ounce) package sharp Cheddar, grated
• 2 large eggs, lightly beaten
• 1/4 cup bread crumbs, toasted
• 1/4 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup ketchup
• 2 tablespoons prepared mustard
• 1 (3-ounce) can French fried onions

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink